Acadiana Table

George Graham's Stories of Cajun Creole Cooking

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Sweet tea infuses this chicken with Southern flavor. (All photos credit: George Graham)
Fresh salmon, briny shrimp, and a garden of vegetables combine in the perfect summer salad. (All photos credit: George Graham)
This open-face Crawfish Omelette layers on the flavor. (All photos credit: George Graham)
Bursting with flavor, these Backyard Beans are magical when cooked with Richard's Pickled Pork. (All photos credit; George Graham)
The Lot-O-Burger: the burger that fed my appetite for the future. (Photo credit: George Graham)
Shine on with this tasty Southern tradition--Cherry Bounce.
Brushed with nutty brown butter, this perfectly cooked ribeye pairs perfectly with my mild shishito peppers. (All photos credit: George Graham)
Sweet flounder contrasts deliciously with the tangy flavors of spring onions in a tarragon-infused cream sauce. (All photos credit: George Graham)
Heirloom Tomato Salad with Creole Pickled Shrimp and Citrus Vinaigrette
Crispy golden brown, my Blueberry Basil Pastry is oozing with fresh flavors. (All photos credit: George Graham)
With its perfect pink center and cracklin' crust, lamb chops stand in a pool of blackberry wine-infused sauce. (All photos credit: George Graham)
Heirloom tomatoes bursting with flavor are the star in this Southern sandwich. (All photos credit: George Graham)
Spicy, buttery, garlicky, and citrusy--boiled crawfish Vietnamese-style. (All photos credit: George Graham)
Creamy risotto with Louisiana shrimp is a lesson worth learning. (All photos credit: George Graham) Creamy risotto with Louisiana shrimp is a lesson worth learning. (All photos credit: George Graham)
An elegant sauce elevates catfish to center stage in this recipe for Catfish Fillets in Satsuma-Lemon Meunière Sauce . (All photos credit: George Graham)
Slowly simmered in a rich broth of smoked ham bones, my Braised Collards in Hock Stock is a journey to the heart of Southern cooking. (All photos credit: George Graham)
Dozens of memories made. (All photos credit: George Graham)
Thick and rich, this Shrimp and Egg Stew is a classic Cajun roots recipe. (All photos credit: George Graham)
With a velvety sauce, this Chicken Marsala defines classic Italian cooking. (All photos credit: George Graham)
The rich, earthy flavors of beef ribs bathed in a dark coffee-infused gravy. (All photos credit: George Graham)
Tender pieces of pork swimming in a fragrant curry broth, this cross-cultural Pork Curry has bold flavor. (All photos credit: George Graham)
Shrimp and Artichoke Sauté: Briny gulf shrimp and artichokes meld with the flavors of garlic and wine in this light dish. (All photos credit: George Graham)
Slow-braised in Port wine, my braised lamb falls off the bone with sweet morsels of meat. (Photo credit: George Graham)
Warm up to a bowl of Red Bean, Mustard Green, and Green Onion Sausage Chowder. (All photos credit: George Graham)